Sunday, March 22, 2009

Bomb Turkey Burgers and My BFF

This weekend my BFF Julie is in the QC visiting her family. She was able to clear her schedule this evening and come over for dinner, pina coladas and a screening of Twilight.

Mike and I knew we were going to make Turkey Burgers but wanted to spice them up a bit. I found this recipe online and it was awesome!! I omitted the onion powder and next time I would half the season salt but overall the burgers were fresh tasting with just the right kick!!

1 pound ground turkey
1/2 cup finely chopped onion
2 tablespoons chopped fresh cilantro
1 chipotle chile in adobo sauce, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/4 teaspoon black pepper
4 slices mozzarella cheese
4 hamburger buns, split and toasted

** Edited 3.24.09 - We made these again tonight. This time I omitted the onion powder again, just put a few pinches of season salt and garlic powder, and a little pepper. I enjoyed them even more this time. A little less seasoning brought out the other fresh ingrediants more.

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

We had fries and a yummy twist on coleslaw that I, again, found in the Kraft food and amily mag.

The coleslaw was light and crispy with the apples. Also, the honey provides just the right amount of sweetness, much better than sugar in my opinion, and super easy to make!

What You Need!
3/4 cup MIRACLE WHIP Light Dressing (I used Hellmann's Light)
1 Tbsp. honey
1 bag (16 oz.) coleslaw blend
2 medium apples (preferably 1 red and 1 green), chopped.

MIX dressing and honey in large bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE at least 1 hour.

After dinner we indulged, and actually, I am still indulging as we speak, on yummy pina colodas. Mike and I brought some ingredients back from Mexico to recreate the fantastic drink we had while vacationing. We have been waiting for the right opportunity to make them! Tomorrow I will definitely be running this night off!

You can thank me later for sharing this recipe!!

2oz Calahua Creme de Coco

4 oz pineapple juice
3 oz rum
2 cups of ice

Blend and serve!!

1 comment:

Julie said...

those pina coladas were as drinkable as a slurpee!